Sichuan boiled fish (水煮鱼)

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A delicious spicy fish dish.

Instruction

  1. Boil sweet potato noodles in water for 10 minutes. Transfer to serving plate.
  2. Stir fry sliced napa cabbage in garlic and oil. Transfer to serving plate.
  3. Marinate 2-inch sliced fish (most fish fillets will do – cod, catfish, mahi-mahi, perch, even salmon) for 10 minutes in 1 teaspoon of sesame oil, 2 teaspoons of cooking wine, 1/2 teaspoon of white pepper, and 1 teaspoon of corn starch.
  4. Heat 1 tablespoon of Chili Bean Paste in oil for 1 minute.
  5. Add sliced bottom of 5 green onions, 5 cloves of garlic cut in halves, 3 slices of ginger. Cook for 30 seconds.
  6. Add 1 star anise, 1 cinnamon stick, 3 bay leaves, 1 chili pepper, 5 grains of Sichuan peppercorn. Cook until everything hot.
  7. Add 2 cups of chicken stock and 1 cup of water. Boil.
  8. Add marinated fish. Boil for 2-3 minutes. Transfer to serving plate.
  9. Heat oil in a pan, add 8 grains of Sichuan peppercorn. Cook to release smell but do not burn.
  10. Garnish the dish with tips of green onion.
  11. (Optional) Garnish with white sesame seeds.
  12. Pour the hot oil over the garnish.

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